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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $74,900.00 - $103,200.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
HSA availability
company-paid disability insurance
Company-paid Life Insurance
Employee assistance program
Supplemental benefits
401(k) with match
Employee Discounts
Paid vacation
Paid sick time
Job Description
Hyatt Westlake is a prestigious establishment known for its commitment to delivering exceptional hospitality experiences through quality, innovation, and impeccable service. As part of the HM Alpha Hotels & Resorts family, Hyatt Westlake represents luxury and excellence in the heart of premium hotel services. With a strong focus on hospitality leadership, the hotel nurtures a work environment where employees are empowered to deliver their best, ensuring guests receive memorable and personalized care. Hyatt Westlake operates with clear principles that prioritize elevating people, focusing on quality products, and crafting exceptional guest perceptions. These core values remain integral to maintaining its prominent... Show More
Job Requirements
- Successful completion of a background check is required prior to employment
- A minimum of 8 years of culinary experience
- Minimum of 2 years in an Exec Sous Chef or Sous Chef role
- Valid and current Food Safety Certification
- High school diploma or GED or equivalent educational background
- Experience in luxury or premium hotel kitchens strongly preferred
- Ability to lead and manage a culinary team effectively
- Strong knowledge of food safety and sanitation protocols
- Proficiency with hospitality software and inventory management systems
- Excellent communication and leadership skills
- Commitment to maintaining brand standards and operational excellence
Job Qualifications
- A minimum of 8 years of culinary experience including at least 2 years in an Exec Sous Chef or Sous Chef role demonstrating progressive leadership and oversight of daily kitchen operations
- Deep understanding of stewarding or back-of-house support operations staffing and chemical safety
- Equivalent combinations of relevant education and experience will be considered
- High school diploma or GED with at least 6 years of culinary or Food & Beverage leadership experience or 2-year degree in Culinary Arts Hospitality Management or a related field from an accredited institution plus 4 years of relevant professional experience
- Valid and current Food Safety Certification such as ServSafe or local equivalent
- Graduate of an accredited culinary institution with certification in professional culinary arts or equivalent formal training
- Proficient in industry-standard hospitality software including MICROS POS Oracle hospitality systems and BirchStreet for procurement and cost control
- Experienced in using Microsoft Office Suite including Excel Outlook Word for inventory management scheduling budgeting and communication at an executive level
- Familiarity with payroll and labor platforms such as Paychex
Job Duties
- Lead all aspects of culinary staffing including hiring training performance evaluation and team development fostering a high-performing and engaged kitchen culture
- Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines
- Oversee all cooking operations ensuring proper techniques consistent portioning and visually compelling plate presentation that reflects brand standards
- Drive culinary innovation through thoughtful meal planning and menu development aligning offerings with guest expectations seasonal trends and event needs
- Partner with the General Manager Director of Operations Director of Food & Beverage and Sales to plan and execute exceptional banquets VIP functions custom events and special events
- Implement and maintain rigorous guidelines and control procedures for purchasing receiving and inventory management ensuring quality and cost-efficiency
- Requisition food equipment and supplies clearly specifying quality quantity and vendor expectations to support seamless kitchen operations
- Monitor and control departmental expenses including food cost supply usage uniform inventory and equipment maintenance while optimizing profit margins
- Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations
- Promote and enforce all safety standards and sanitation protocols including brand-specific codes and regulatory compliance ensuring team awareness and adherence
- Communicate and champion the importance of safety conducting regular reviews of procedures and monitoring compliance in all kitchen areas
- Contribute to overall revenue and profitability through efficient operations thoughtful cost control and guest-driven culinary execution
- Perform other duties as assigned
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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